Meat/Fish Preservation By Heating TRIZ Cases
- Integrated heating and cooling food processing system
See how intermediate-temperature heating with controlled humidity replaces chemical sterilizati
- Production line and method for in-line processing of food products
See how reversing the process sequence to apply liquid smoke before oven heating reduces evapor
- Steam-Venturi Milk Frothing With Syrup Injection for Layered Lattés
Steam draws and froths milk while injecting syrup into the mixer, enabling evenly flavored layered lattés and clearing residue from syrup lines.
- Dual-Duct Steam Frothing Assembly for Faster Hot Milk Preparation
Selective valve control and a Venturi path separate frothing from rapid heating, cutting hot milk preparation time in espresso machines.
- Two-Stage Steam Cooking for Shrimp Yield and Color Control
A two-zone steam cooker uses low-temperature convection followed by brief steam impingement to cut shrimp yield loss while setting color and limiting melanosis.
- Retort Heating Pot Pressurization for Uniform Steam Sterilization
Using minute-pressure saturated steam in a pressurized heating pot improves retort heating uniformity, lowers energy use, and avoids food odor.
- Quillaja Emulsion Stabilization for Heat-Processed Seafood
Quillaja and high oleic sunflower oil keep seafood emulsions stable through pasteurization and freezing while improving texture, flavor, and shelf life.
- Protein-Cased Food Thermal Treatment With Dew Point Control
Controlling air dew point below casing protein denaturation temperature preserves surface smoothness, cuts treatment time, and maintains bite.
- Vacuum Chamber Cooling to Prevent Meat Protein Deposition
Cooling flow-path surfaces inside the vacuum chamber prevents meat and egg protein buildup, extending steam treatment run time.
- Steam Injector Cooling Surfaces to Prevent Food Product Deposition
Cooling injector flow surfaces with TMOD materials and coolant chambers prevents food deposition and plugging during direct steam heating.